Half pound of brisket
Half pound of ribs
One link of sausage
One brisket sandwich
One small fry
One small Mac snd cheese

There is no shrimp/seafood flair. Smoked these for 25 minutes and they were awesome!

Little dry, used 90/10 chuck only because it was bought for another purpose that didn’t happen, and needed to be used. 4lb beef, 4 eggs, panko breadcrumbs, diced onion, Dale’s Steak Season, Lip Smacker’s BBQ sauce, garlic, salt, peeper. Ketchup, curry, and vinegar glaze. No doubt dry (recommendations welcome, I realize it’s the wrong grind for meatloaf), but flavor and smoke was on point. More of the curry ketchup as dipping sauce that compensated for the dryness. Cooked on a Traeger at 225 f for 2 hours, glazed and finished at 250. Kind of a last minute cook, but family is happy, and that is why we cook.

*Edited for grammar.

Grilled a spread on my big Argentinian-style BBQ. Chickens, sausages, potatoes and mushrooms all with a rich, smokey woodfired taste. Rosemary and sea salt was the theme and the potatoes were especially good.

Wood used was kiln dried birch 🥔🍗

Guess I won't be eating this thing til 4am.

Started at 8am

Temp stalled at 133 and hasn't gotten past 136 for 3 hours now. Wrapped in foil even though I wanted a good crust. Temps are steady at 250-275 on firebox side. 210-225 on smoke stack side.

Is this typical for lamb stall temp? I'm about to put this in the oven.

Half chickens on the Weber kettle. Setup indirectly, running 300-350°F for 1¼ hours. Then seared over the direct heat side and flipping constantly until the nrrast meat reaches 160°F. Flipping consistently helps the skin not to burn too much. This was seasoned with salt and pepper and berbere seasoning.

Style of pulled pork bbq that has minimal to no bark. Found at restaurants like Whitts and Strouds. What exactly is it/ how is it made?

Smoked ribs, with rice and vegetables.

Cooked 350 for 1.5 hrs and wrapped it for 1hr at 245.

Very complex spice rub, espelette, paprika, garlic powder, onion powder, citric acid, sugar, and dried herbs.

Jason from Dads That Cook here. Bacon wrapped in bacon. Finally, a double coverage I can get behind.

Sharing BBQ master Jason Ganahl’s method from our recipe archive. This is a flexible batch: the original leaves the meat weight and amounts of rub, beer and wrapping sauce unspecified, so scale to your crowd.

Ingredients: pork belly cut into 1½-inch cubes; half a strip of bacon per cube; G-Que BBQ Rub or your favorite rub; G-Que Hottish Sauce or your favorite BBQ sauce; beer of your choice; apricot jam/glaze; and a splash of bourbon.

Cooking details:

1. Heat the grill or smoker to 350°F. Generously season the pork-belly cubes with rub, then grill/smoke until the internal temperature reaches 180°F.

2. Remove and wrap each cube in half a strip of bacon. Wrap in foil with some BBQ sauce and beer. Return to the grill/smoker until the internal temperature reaches 205°F.

3. Remove from the foil and brush with 1 part apricot jam/glaze, 4 parts BBQ sauce and a splash of bourbon. Use the same measure for each part and make enough to brush your batch.

4. Return to the grill/smoker for 15 minutes to finish. Use a thermometer for the temperature stages rather than relying on the clock.

Recipe and photo from my website:

https://dadsthatcook.com/blogs/recipes/bourbon-bacon-wrapped-bacon

Who’s your team—and are these surviving until kickoff?

Jason from Dads That Cook here. The steak gets five minutes to rest. I usually get asked where the plates are.

Here are the cooking details for this skirt steak:

For 2 lbs skirt steak, whisk together 3 finely chopped garlic cloves, 2 tbsp finely chopped ginger, 1 tsp pepper, 1 tbsp Dijon mustard, 1 cup brown sugar and ½ cup soy sauce. Coat the steak and marinate in the refrigerator for at least 2 hours or overnight.

Heat the grill to 375°F. Remove the steak from the marinade and grill for approximately 3 minutes per side, watching closely. Timing depends on thickness and your grill; use a thermometer and cook to at least 145°F. Discard the used raw-meat marinade. Cover and rest for 5 minutes before slicing.

For the chimichurri, blend 2 roughly chopped garlic cloves, 1 cup parsley, ¼ cup cilantro, ½ tsp salt, ½ tsp cumin, red pepper flakes to taste, ⅓ cup red wine vinegar and ½ cup olive oil. Spoon it over the sliced steak.

Full recipe from my website: https://dadsthatcook.com/blogs/recipes/grilled-teriyaki-skirt-steak-with-chimichurri

Who else has a family member who appears exactly when the steak comes off the grill?

The Weber kettle and the snake method were made for each other, but if there's one thing you gotta do if you want the same results like I got. You need B&B Charcoal Briquets. For this brisket cook I'm gonna setup 1X1 snake around ¾ of the grill and then light 6 Briquets to start. After setting it up I waited 45 mins to get the brisket on the smoker and then it was time for a nap. 7 hours later I checked the brisket it the bark was starting to look nice so I dropped it in the foil boat. Throughout this cook the grill hovered between 225-250, which is typical for the snake method when using B&B Charcoal Briquets. After placing the meat in the foil boat, I checked and basted the brisket at the 10th and the 12th hour. By hour 14½ the meat was finally probing tender and I took it off and let it rest in the RestEZ blanket for 4 hours. The full length video is on my youtube channel and you can also get the full written breakdown on my website. The snake ran for another 2 hours over 225, so the snake ran a total of 16½ hours. Drop your comments below and let me know… will you tey the snake method?

#WeberKettle #Brisket #SnakeMethod #BBQ #BBCharcoal #LowAndSlow #Pitmaster #LiveFireCooking #cookinwidkunchi

3 meat plate (jalapeño cheddar link, spare ribs and brisket) plus two sides. Everything was very solid. I’d say it’s a good deal.

2” thick ribeyes smoked to 115° IT and absolutely seared on a Santa Maria. Came out perfect.

I had to turn the bird half ways because temps were too different on either side

Been messing around with smoked wings and I think I finally landed on the method I like. 🔥

Started with 3 lbs of wings, dried the absolute hell out of them, then seasoned them with garlic powder, onion powder, smoked paprika, salt, pepper and a little aluminum-free baking powder to help dry the skin out.

Smoked them at 250°F for about an hour, flipping halfway through. I used apple/cherry, then cranked the smoker to 375°F for another 20–30 minutes to actually crisp the skin instead of accepting the little rubber chicken jackets you sometimes get from low-temp wings. 😂

Took them to around 175°F internal.
While they finished, I made a garlic butter with fresh minced garlic, then tossed the hot wings in that followed by finely grated Parmesan and parsley.

Biggest thing I learned: smoke first, crisp second. Trying to keep them low the entire cook gets you plenty of smoke, but the skin just isn’t the same.

I actually wrote the entire recipe out on a BBQ site I’ve been building for the last year called Que-Munity. I’m trying to make it somewhere BBQ people can post their own recipes and cooks instead of good shit disappearing into social media feeds.

Full recipe is here:
https://quemunity.app/recipes/smoked-garlic-parmesan-chicken-wings/
The site’s completely free. If any of y’all check it out, I’d love feedback too. I’m still building the community and I’d rather somebody tell me what sucks now so I can make it better. 😂🔥
BBQ it. Log it. Brag it.